Recipe by ~~Di~Lo~~
This is made every year for a local Irish festival. Simple and easy, it's traditionally served as part as the Traditional Ulster Fry with bacon, eggs, sausages, etc., but is great warmed and sprinkled with salt or smothered in butter, cheese, or jam. It's also great with savoury stews.
Top Review by ldmck227
I use the exact same ingredients for my "fadge." This is a great recipe that I have been perfecting for years and make for my husband who is from "Norn' Iron." Don't hesitate to leave a few tiny potato lumps, it makes the farls a bit more luscious. Try not to use excess flour when shaping the rounds; I have found the best way to shape the bread is to use your hands instead of a rolling pin and a pizza cutter to slice before cooking. Thanks for posting this great recipe for others to try!
Directions See How It's Made
- Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
- Peel and boil potatoes until tender.
- While hot, mash potatoes well with salt and butter.
- Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
- Turn out onto floured surface and knead for about 1 minute.
- Divide and roll into a circular shape about 9" and 1/4" thick.
- Cut into 6 or 8 'farls' (wedges).
- Grill in a hot, greased griddle or pan until well browned on both sides.